Advertise on podcast: Culinary Now Podcast

Rating

★★★★★

from

19 reviews

Description

Hosted by Chefs Jaime Schick and Matthew Britt. This podcast covers topics from the latest trends in food innovation and education to the challenges of managing a kitchen. Join us for insightful conversations with chefs, restaurateurs, educators, and industry professionals who share their stories, knowledge, and passion. Jaime and Matt are Associate Professors at Johnson & Wales University and both hold Master’s Degrees in Education, as well as, certifications from the American Culinary Federation. Contact: [email protected] Instagram: @culinarynowpodcast

Unlock Culinary Now Podcast podcast Email contact info,
Listeners & Audience details

Email contact information

Direct podcast contact details

Listeners

Audience numbers & engagement insights

Audience details

Podcast Insights

Podcast episodes

Check latest episodes from Culinary Now Podcast podcast

The Evolution of Campus Dining

2026/01/10

Jaime and Matt connect with Nico SanFilippo and Kirby Dorius to talk all things campus dining - From challenges to successes, the chefs dive into how finding the right people and being nimble can make campus dining truly reflect what your space and students need!

Coming back for seconds with Rick Allaire

2025/12/16

Jaime and Matt connect with Metacom Kitchen chef Rick Allaire to talk about his journey opening, closing and reopening his flagship eatery in Warren, RI. The chefs talk about team culture, workplace efficiencies and how seasonality and respect for ingredients is critical to growth in the kitchen.

Who to cook for: Michelin comes to Boston with Chris Coombs

2025/11/26

Jaime and Matt connect with long-time Boston chef Chris Coombs to talk about the recent designations issued by the Michelin Guide in Boston. The chefs dive into the reason the guide came to Boston, its impact on food tourism and what chefs in the city do next.

Food IS Political with David Dadekian

2025/11/03

Jaime and Matt connect with Eat Drink RI founder David Dadekian to dive into the history and necessity for food assistance programs like SNAP. This conversation proves that food is (unfortunately) political and why feeding people should never be a question, rather an obligation.

Find, Forage, Hunt & Grow with Matt Welsch

2025/10/31

Jaime and Matt connect with chef Matthew Welsch to talk all things Appalachia cooking. From frog legs to vinegar pie, the chefs cover a lot of ground proving that every dining experience is an opportunity to learn and that anyone new is just a friend you haven't met yet!

BBQ is just an idea with Greg DeFranco

2025/10/17

Matt connects with chef de cuisine at Palmira BBQ, Greg DeFranco to talk whole hog, how he got into BBQ and why bringing new flavors to the table matters.

Mentorship over Lordship with Chris Piro

2025/10/03

Jaime and Matt connect with chef Chris Piro - founder of the Again Foundation to talk mentorship, the state of fine dining and why the human ingredient may just be the most important.

Food on the Move with Taylor Hanson

2025/09/12

Jaime and Matt sit down with Grammy nominated musician Taylor Hanson to talk about his passion for combating food insecurity through community organizing and perseverance.

Unlocking Kokumi: The emotional power of fermentation

2025/05/22

Join Jaime and Matt as they sit down with fermentation expert Robert Aguilera to explore the fascinating world of enzymes, cultures, and the elusive sensory experience known as Kokumi. Discover how mastering these elements can elevate flavor, deepen emotional connections at the table, and empower chefs to guide their guests through more meaningful, memorable dining experiences.

The Butcher Block of America

2025/05/02

Matt connects with Butcher Solutions CEO, Sierra Jepsen to talk all things meat science and how butcher education can make significant change within the food service industry.

The Cosmic Perspective

2025/03/28

Jaime and Matt connect with Jon Poyourow and Branden Lewis on how the Okinawan way of life should be something we aspire to in our own day to day lives.

Realities of the Restaurant Business

2025/03/12

Jaime and Matt connect with chef Giovanni Mauro to talk about the pros and cons of running a busy Italian restaurant in Las Vegas. The chefs dive into why having values and implementing systems can help navigate the ongoing demands in being a chef in 2025.

What the Duck!

2025/02/27

Jaime and Matt sit down with Joe and Michael Jurgielewicz aka Tasty Duck to talk about duck farming and how duck has endless possibilities for chefs looking to elevate their game.

The making of a teacher with Max Manning

2025/01/31

Jaime and Matt connect with Chef and Associate Instructor Max Manning to talk about shifting from industry to teaching. The chefs dive into the importance of flexibility with curriculum and how to education has shifted, requiring a more nimble approach to classroom management.

Bring on the ZA! with Cassie Rehm

2025/01/24

Jaime connects with bread head Cassi Rehm to talk all things pizza. From sauce to style, the chefs get into it all talking about what makes the perfect pie. https://magicmind.com/CNPODJAN?

Podcast reviews

Read Culinary Now Podcast podcast reviews

5 out of 5

19 reviews

★★★★★

M Hawkey 2024/06/14

Great podcast

I’m working my way through every episode from the beginning. Really entertaining and informative. Matt and Jaime are very enjoyable to listen to as we...

★★★★★

Culinarystudent20 2021/02/05

Love the points of discussion and the coverage of industry topics

They’ve been brining on great hosts, outside of the JWU community too. Great listening and trend forward content.

check all reviews on apple podcasts